This winter I have been using my crock pot for easy dinners like this one for angel chicken from Midwest Living. The first time I tried it I followed the recipe to a T and it turned out great. The next time I swapped out Maggie and Mary’s mushroom soup mix for an extra kick. Take advantage of trying this recipe while mushrooms are in season, it calls for shittake and button mushrooms but feel free to swap out for what you can find at your local store. prefer.
Another recipe that I have made a few times (and it is so easy) is Hawaiian BBQ chicken. All you need is 4 chicken breasts, a bottle of your favorite BBQ sauce, and a large can of sliced pineapples. Place all of the ingredients in the crock pot on low for 4-6 hours, then shred the chicken and serve it over rice. Okay, now for the angel chicken recipe…
4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
1 tablespoon vegetable oil (optional)
1 8 ounce package fresh button mushrooms, quartered
1 8 ounce package fresh shiitake mushrooms, stems removed, caps sliced
1/4 cup butter
1 0.7 ounce package Italian dry salad dressing mix
1 10 3/4 ounce can condensed golden mushroom soup
1/2 cup dry white wine
1/2 8 ounce tub cream cheese spread with chives and onion
Hot cooked rice or angel hair pasta
Snipped fresh chives or sliced green onions (optional)
If you like, brown chicken on both sides in a large skillet in hot oil over medium heat. Combine mushrooms in a 3-1/2- or 4-quart slow cooker; top with chicken.
Melt butter in a medium saucepan; stir in Italian dressing mix.
Stir in mushroom soup, white wine, and cream cheese until melted; pour over chicken. I added this Maggie and Mary’s Hungarian mushroom soup mix to mine (just half of the seasoning packet) so mine looks darker.
Cover; cook on low-heat setting for 4 to 5 hours.
Serve chicken and sauce over cooked rice or pasta. Sprinkle with chives, if you like. Makes 4 servings.